All food temperatures taken were internal.
No violation noted during this evaluation. | 12/10/2015 | Routine | |
A follow-up phone call was made to the facility to check on the progress of the roach infestation. The facility is currently not doing food service. An employee stated that the roaches are not gone, but roach activity has gone down. The facility will call the inspector once it is ready to operate again for re-inspection.
9/1/2015 SG- Kitchen has reopened for food service.
- Equipment Compartments, Drainage (repeated violation)
Observation: The Pepsi cooler is not draining condensation properly and has standing water on the bottom shelf of the unit.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: toilet paper holders are missing the pin and toilet paper is often set on the floor, the handle to the Pepsi cooler is broken off, the racks are rusting in the Pepsi cooler and the coffee hutches door is broken.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The following non-potentially hazardous food contact surfaces that were observed soiled with accumulations of grime and debris: ice machine inner lip and coffee nozzle.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: everywhere roaches have been, inside of refrigerators (especially the mini fridge), doors to restrooms and other rooms, chemical storage shelving.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures in the facility noted in need of cleaning: mop room has a layer of scum built up on the floor (especially around mop sink), floors behind equipment should be cleaned.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. The mop was also in need of replacement and was approximately several month old.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests* (repeated violation)
Observation: The facility has an infestation of roaches. The facility is not currently serving food to the public and hasn't in about a month. The facility will not offer food to the public until roaches are gone. Roaches were seen in many areas of the kitchen and are harboring in equipment and card board packaging of single service items, such as hot dog boats. A pest control operator is coming out weekly to perform routine pest managment services.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
08/24/2015 | Follow-up | |
All food temperatures taken were internal. The facilities Certified Food Manager Certificate expires soon. The facility is currently not operating and will most likely not be operating until roach infestation is gone according to the person in charge. A follow-up inspection will be conducted in 30 days, if the facility begins to operate before the next scheduled re-inspection date please call the inspector, so the re-inspection can be conducted at that time.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Ex: *All burgers on our menu may be cooked to order. Consuming raw or undercooked burgers may increase your risk of foodborne illness. (Then ensure all burgers on the menu have the star beside them, with the same symbol/star at the bottom where the above consumer advisory statement is written).
- Equipment Compartments, Drainage
Observation: The Pepsi cooler is not draining condensation properly and has standing water on the bottom shelf of the unit.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: toilet paper holders are missing the pin and toilet paper is often set on the floor, the handle to the Pepsi cooler is broken off, the racks are rusting in the Pepsi cooler and the coffee hutches door is broken.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following non-potentially hazardous food contact surfaces that were observed soiled with accumulations of grime and debris: ice machine inner lip and coffee nozzle.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: everywhere roaches have been, inside of refrigerators (especially the mini fridge), doors to restrooms and other rooms, chemical storage shelving.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures in the facility noted in need of cleaning: mop room has a layer of scum built up on the floor (especially around mop sink), floors behind equipment should be cleaned.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. The mop was also in need of replacement and was approximately several month old.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests* (repeated violation)
Observation: The facility has an infestation of roaches. The facility is not currently serving food to the public and hasn't in about a month. The facility will not offer food to the public until roaches are gone. Roaches were seen in many areas of the kitchen and are harboring in equipment and card board packaging of single service items, such as hot dog boats. A pest control operator is coming out weekly to perform routine pest managment services.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: A chemical spray bottle was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of pesticides were stored with clean dishes on the clean dish rack.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: Pesticides are being sprayed in the kitchen by employees. Three cans of roach/ant aerosol spray were found in the kitchen. The cans state that the spray kills on contact. These types of pesticides are not authorized for use in commercial kitchens.
Correction: Only allow a certified pest control operator to apply pesticides. Employees can use glue traps to trap insects as well.
|
07/23/2015 | Routine | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the food service operator indicates that there is no consumer advisory for the burgers that may be served undercooked on the menu board.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Example of proper consumer advisory: *The burgers on are menu may be cooked to order. Consuming raw or undercooked meat may increase your risk of foodborne illness. Have a symbol beside the burgers on the menu and the statement printed out and hung where it can be easily seen by menu board.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls: Handsinks in restrooms and the laminate surface around men's restroom sink is detaching from counter.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: both reach-in display refrigerators, the make table, the pepsi mini display refrigerator, chemical shelving in mop rooma nd the mop sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Linens - Storage of Soiled Linens
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces on top of clean dishes on the sink drainboard and on clean dish storage rack.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Equipment and Utensils, Air-Drying Required
Observation: Pitchers were stored upright while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Invert pitchers so the water can drain.
- Critical: Backflow Prevention, Air Gap*
Observation: A backflow prevention device is not attached to the threaded faucet on mopsink. A hose is attached with a spray nozzle to that faucet and is left on the floor. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Attach a back flow protector on the threaded faucet.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at one of the hand washing lavatories in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: tiles popping up around metal beam in men's restroom, floor/wall juncture cracked in men's restroom along right wall, metal support beam rusting at base in men's restroom, paint peeling gin the men's restroom, thresholds on floor at the back side of kitchen's hallway doors are missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Mops were observed stored in dirty mop water.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped insects were found on the premises by the microwave, behind refrigerators and under cookline.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Various chemical spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A chemical spray bottle was observed stored on the prep table on deli tissue with a knife.
Correction: Containers of chemicals must be located in an area that is not above or with food, equipment, utensils, linens or single service items.
|
03/26/2015 | Routine | |
All food temperatures taken were internal. Permit Issued for 2015.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands when their gloves were changed.
Correction: Instruct food employees to clean their hands when changing gloves. Gloves only need to be changed when they have been potentially contaminated (ex. touching raw meat then needing to make a sandwich), torn, or after 4 hrs of continuos use when working one task (making sandwiches at the make table).
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths. The wet wiping cloth is set out beside the make table and not stored in the wiping cloth bucket sanitizer solution.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Turkey (47*F), Ham (47*F), Sour Cream (48*F), Chicken (46*F), Fish (49-50*F) cold holding at improper temperatures in the #2 pepsi display refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the make table and #2 Pepsi display refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handicapped restroom, the top of backsplash's at restroom handsinks and the mopsink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: The coffee hutch's door is broken and laminate is breaking off in some areas, the laminate cabinet surface under the front counter is coming up, Ice built up in chest freezer and rusting, door handle broken to Pepsi display refrigerator #2, leak in Pepsi display refrigerator interior top part with rust forming, shelves rusting is some refrigeration units and some storage shelving,
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior shelving of refrigerators, mopsink and chemical shelving in mop room has accumulations of grime and debris. The facility is maintained in overall clean condition otherwise.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen dishroom not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry and was stored in mop bucket.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site) (repeated violation)
Observation: Toilet room doors are being kept open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Pests - Controlling Pests*
Observation: Live roaches (3 of them) were seen on the floor around the coffee hutch and on the side of the coffee hutch. Dead roaches were seen in a few areas of the kitchen and back hallway.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. The facility is using a certified pest control operator to eliminate the roaches and the pest control service provided services on 11/26/2014 and the operator stated they came back to check yesterday, but did not have an invoice for that visit.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of 2 chemical spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
12/04/2014 | Routine | |
All food temperatures taken were internal. Whiting and Burgers have adequate consumer advisory, but these items are not undercooked.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
No violation noted during this evaluation. | 08/14/2014 | Risk Factor | |
All food temperatures taken were internal. The restroom hand sink splash guard needs to be resealed.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: The dispensing scoop is stored in the sugar with the handle down in the food product, a measuring cup is stored in flour with the handle down in the food product, and a single service hot dog tray is being used as a scoop in the flour and is not an approved scoop because it is constructed out of cardboard and does not have a handle.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken (45°F) cold holding at improper temperatures in the 2nd display refrigeration unit
Correction: chicken was recently thawed and kept out for too long. Fish (52°F) cold holding at improper holding temperatures in the make table refrigeration unit
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers that may be served undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make table refrigeration unit and the thermometer in the 2nd display refrigeration unit closest to the freezers is not accurate.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
04/25/2014 | Routine | |
All food temperatures taken were internal.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils for sugar improperly stored between uses with handle down in food product.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine bleach chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The men's restroom sink and the two employee/disabled restroom sinks are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>The front of coffee shelf strip panel is coming off
>>a few light bulbs are missing from uncovered fixture in kitchen
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The inside of containers with breader inside of them, cutting boards, and the can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Threshold missing at back on kitchen exit to restrooms
>>Gaps in between tiles exist where threshold is missing
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of windex and bottle of bleach water are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items on cart shelf.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
12/18/2013 | Routine | |
food temperatures observed are internal.
There is a large gap along the floor-wall juncture behind the lottery vending machines in the non-foodservice area of the bingo hall. Seal to eliminate pest harborage conditions.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Front counter employee failed to wash hands before putting on gloves to handle pizza.
Correction: Corrected. Ensure all food staff are aware that they must wash hands with soap and warm water for at least 20 seconds before putting on gloves to handle ready to eat food.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper beard restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk sugar ? not labeled.
Correction: Label contents.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Cheese sauce (88*) and chili (98-120*) in crock pots were improperly reheating in the crockpots (product had been in crockpot for over an hour).
Correction: Corrected by reheating to 175-208* on stove top. Rapidly reheat food for hot holding to 165°F or above within 2 hours. Discontinue using the crockpot to reheat food. Use approved methods to rapidly reheat food such as on the stove, in the microwave, or overnight in a refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cup lids are stored on a paper towel lining the front counter.
Correction: Discontinue storing the cup lids on paper towels since paper towels are absorbent. Stoer the lids directly on a clean counter or on a surface that is smooth, easily cleanable, and non-absorbnent such as a plastic tray.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior panel of the ice machine is not clean.
Correction: Clean and sanitize the interior panel of the ice machine.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Corrected by removing the hose from the hose bibb. If hose to be attached to the hose bibb,install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair
Observation: The hot and cold water knobs on the hand sink next to the dessert display refrigerator are installed backwards.
Correction: Install the knobs properly.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: One of the dumpsters is missing a lid.
Correction: Contact waste management company to replace missing lid OR entire unit.
- Toxics - Presence and Use Restriction
Observation: Unnecessary fly trap is observed hanging from the ceiling inside the kitchen--product label states non-toxic but for use OUTSIDE only.
Correction: Remove the fly trap from the kitchen and use according to manufacturer's label.
|
02/12/2013 | Routine | |
all food temperatures observed are internal.
2013 permit issued
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken wings--observed in standing water in sink.
Correction: Corrected. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) knob loose to one of the crock pot lids.
2) door gaskets torn on the refrigerator adjacent to the service window
Correction: Maintain equipment in good repair and proper adjustment.
- Good Repair and Calibration of Thermometers
Observation: Both digital thermometers are not operational.
Correction: Repair/replace the thermometers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Some of the food equipment on the shelf across from the three compartment sink are not clean--per person in charge, several items not used.
Correction: Remove unnecessary equipment from the premises as they made add to pest harborage conditions.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Case of styrofoam cups stored on the floor in the storeroom.
Correction: Corrected. Store single service elevated up off the floor at least 6 inches.
- Refuse - Covering Receptacles
Observation: Lids to dumpsters are open.
Correction: Maintain the dumpster doors and lids closed.
- Refuse - Removal Frequency (corrected on site)
Observation: Refuse containers are stored full overnight at the dumpster area causing an attractant to pests.
Correction: Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
- Light Bulbs Protective Shielding
Observation: Light bulb in freezer 1 is not shielded or shatterproof.
Correction: Provide a shatterproof bulb or proper shield/cover.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Some splash on the wall behind the marching elites freezer in the kitchen.
Correction: Clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead or trapped roaches were found in the control devices.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottle not labeled.
Correction: Corrected. Label contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Hand soap and spray clenaers improperly stored with food, equipment, and/or food contact surfaces.
Correction: Corrected. Store cleaners physically separate and BELOW food, food contact surfaces, and equipment.
- Critical: Toxics - Conditions of Use* (corrected on site) (repeated violation)
Observation: Home Insect Killer" labeled "Table Cleaner" and stored with general cleaners.
Correction: Corrected. 1) only approved insecticides shall be applied by a Certified Pest Control operator and 2) once emptied, the bottle shall not be reused for general cleaners.
|
11/13/2012 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: Facility lacks a Certified Food Manager.
Correction: At least one full time employee shall successfully complete an approved food safety course and register with the Hampton Health Department ($10 fee). This person is responsible for educating staff in food safety as it pertains to their duty.
- Utensils - In-Use - Between-Use Storage
Observation: Scoop handle buried in bulk flour.
Correction: Store scoop handles OUT of the food contents.
- Cooling Methods (corrected on site)
Observation: Improper methods used to cool chili and cheese in crocks in the display refrigerator .
Correction: Corrected. Advised that hot foods shall cool from 135* to 70* within 2 hours and from 70* to 41* within 4 hours. Approved methods include using an ice bath, using an ice wand, portioning into shallow pans/containers for maxium heat transfer or other effective measures. Products were placed back into warming units to hot hold at least 135*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken and fish breaders are not being sifted.
Correction: Corrected by discarding. Sift in-use breading at least once every 4 hours and transfer to clean containers at end of shifts OR use a working amount of breader for the shift, discarding remainder at end of shift.
- Nonfood Contact Surfaces
Observation: The painted wood brackets behind the cookline have exposed cracks/crevices.
Correction: Seal the cracks and crevices to eliminate potential pest harborage conditions.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator door gasket torn/not secured to the door next to the service window.
Correction: Repair/replace the gasket.
- Good Repair and Calibration of Thermometers
Observation: The thermometer inside the dessert display refrigerator is broken.
Correction: Repair/replace the thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Minimal build up observed on the interior of the ice machine panel.
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The interior of the fryer cabinets are not clean.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Food boats, styrofoam clam shells, and hot dog shells on tray are not stored protected.
Correction: Corrected. Store the food contact surfaces protected by storing these items inverted.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at the hand sink next to the service window.
Correction: Provide trash cans in the immediate areas of all handsinks.
- Toilet Room Receptacle Covered
Observation: Covered trash can not provided inside the women's handicap/employee restroom.
Correction: Provide a covered trash can.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees--see handicap restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Floor is damaged at the dessert display refrigerator and in front of kitchen service window.
Correction: Repair the floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall right of fryer
2) wall right of soda syrup rack
3) section of wall behind chest freezer
4) floor around toilet in women's handicap/employee restroom
5) floor around ice machine and freezers in kitchen
6) floor below storage racks in dish room
Correction: Thoroughly clean.
- Pests - Controlling Pests*
Observation: Fruit flies present in the area of the three compartment sink.
Correction: Use approved methods to eliminate fruit flies.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches were found on the premises (on the floor around equipment)
Correction: Approved methods for pest control are in place. Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Improper pesticide (ant and roach spray) used on premises.
Correction: Only approved pesticides shall be applied by a certified pest control operator and shall be stored physically separate from food, utensils, equipment, linens, single service, and general chemicals.
|
08/16/2012 | Routine | |
Make table currently not in use at time of evaluation. Advised employee to monitor unit prior to storing food in/on since it shall be capable of cold holding potentially hazardous foods at or below 41*.
- Person in Charge
Observation: Current CFM is no longer at the facility.
Correction: Registered CFM at Little Tin Soldiers will be filling in as CFM until current candidate has successfully completed the certified food manager course.
- Food Storage Containers - Identified with Common Name of Food
Observation: BBQ (from an approved source) is not properly labeled.
Correction: Ensure product is properly labeled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken and fish breaders are not being sifted.
Correction: Corrected by discarding. Sift in-use breading at least once every 4 hours and transfer to clean containers at end of shifts.
- Temperature Measuring Devices
Observation: Thermometers not provided inside both display refrigerators OR are located at back wall.
Correction: Provide/relocate thermometers to front of refrigerators.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior panel of ice machine has some build-up.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: Vent hood grease gutter not clean.
Correction: Clean.
- Kitchenware and Tableware
Observation: Serving utensils stored with food contact surface upwards.
Correction: Store utensils with handles presented upwards.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Some oil/grease on floor below vent hood.
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Old rodent (rat) droppings observed on floor behind chest freezer.
Correction: Clean to remove and monitor for new activity. Facility does have methods in place to control/prevent pests.
|
05/15/2012 | Routine | |
all food temperatures observed are internal.
Many corrections observed from last evaluation regarding the physical structures and cleaning. Continue efforts.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Styrofoam cups stored on tray lined with paper towel.
Correction: Remove the paper towel since it is absorbent.
- Ventilation Hood System, Drip Prevention (repeated violation)
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Clean more frequently or alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Plastic ice scoop on rack across the three compartment sink is not clean (and the surface is nicked).
Correction: Replace the scoop since the food contact surface is chipped. Ensure food contact surfaces are cleaned and sanitized before storing on clean rack.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) backside of the older fryer
2) interior surface of same fryer (primarily dusty)
3) top of freezer next to fryers
4) shelves of cart storing spices and fryer
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall not clean below mop/broom rack.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Old rodent droppings observed on floor behind the chest freezer in the storeroom.
Correction: Clean to remove.
|
02/10/2012 | Routine | |
all food temperatures observed are internal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee removed raw fish from the sink and continued duties without washing hands.
Correction: Corrected. Advised to ensure hands are washed after handling raw animal product and before continuing duties to prevent cross contamination.
- Thawing (repeated violation)
Observation: Improper methods used to thaw fish in the three compartment sink--the filets were stored in a sink basin of water and at 32-58*.
Correction: Corrected by removing from water and relocating to refrigerator. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. ENSURE that the temperature of the fish DOES NOT exceed 41* while thawing.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surfaces are in poor repair:
1) metal ice scoop is cracked
2) plastic food container on shelf adjacent to the three compartment sink
Correction: Discard and replace the containers since they are no longer easily cleanable.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The display refrigerator door gasket is not properly secured to the door.
Correction: Secure to the door.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) underside ledges of the prep tables (where they meet) have some grease residue
2) top of vent hood system dusty
3) left side of fryer
4) right side of grill
5) cover to oscillating floor fan
6) bottom interior of upright storeroom freezer has some food residue
Correction: Clean.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Several ceiling tiles in the storeroom are not washable.
Correction: As they become damaged, replace the tiles with vinyl-faced tiles.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out/not completely operational in the storeroom.
Correction: Replace the bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) paint peeling off the wooden ledge behind the fryer
2) ceiling tiles are moisture damaged: one at the cookline, several in the storeroom
3) holes in wall left of the cookline (see between dessert cooler and cookline)
4) paint peeling off wall at bottom of vent hood system
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) right of the soda syrup rack
2) walls around/below the three compartment sink
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few rodent droppings observed on the storeroom floor to the right of the chest freezer.
Correction: Clean to remove and monitor for new activity.
|
11/18/2011 | Routine | |
All food temperatures observed are internal.
report to be faxed to operator.
Light bulb in cookline freezer has proper shield installed. Wall has been painted around the three compartment sink. Wall board painted/repaired in women's restroom and all toilets are operational.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled container of BBQ--bbq prepared and packaged at permitted facility in hampton.
Correction: Label working containers with the common name of its contents. Ensure label is provided prior to purchase and label shall have the following information: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish in the three compartment sink--the filets were stored in a sink basin of water and at 66-70*.
Correction: Corrected by removing from water and relocating to freezer. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Food Contact Surfaces - Cleanability*
Observation: Metal ice scoop is cracked.
Correction: Replace the ice scoop since it is no longer smooth and easily cleanable.
- Ventilation Hood System, Drip Prevention
Observation: Condensation from the exhaust hood system in the warewashing area was observed dripping onto the wall.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: The display refrigerator door gasket is not properly secured to the door.
Correction: Secure to the door.
- Non-Food Contact Surfaces
Observation: The fan cover to the floor fan is not clean.
Correction: Clean.
- Refuse - Cleaning Receptacles
Observation: The exterior surfaces of the trash cans in the kitchen are not clea.
Correction: Clean.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Several ceiling tiles in the storeroom are not washable.
Correction: As they become damaged, replace the tiles with vinyl-faced tiles.
- Insect Control Devices - Design and Installation
Observation: A fly strip is located over the prep table where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Toilet Rooms - Enclosed
Observation: The restroom doors and the kitchen back door are propped open.
Correction: Close the restroom doors or the keep the kitchen back door closed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out/not completely operational in the storeroom.
Correction: Replace the bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wooden ledge behind the grill is splitting on right and left sides of grill
2) ceiling tiles are moisture damaged: one at the cookline, several in the storeroom
3) hole in wall left of toilet in women's handicap restroom
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) Wall below the vent hood system (grease dripping down wall)
2) lower wall behind racks in the dish room
Correction: Clean.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: House hold Ant and Roach spray on premises and stored with stainless steel cleaner.
Correction: Corrected. Advised that only approved pesticides shall be applied by a certified pest control operator and shall be stored physically separate from general chemicals, food, utensils, equipment, linen, and single service.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Scented bleach on premises for intended use for food contact surfaces.
Correction: Corrected. Advised to use UNSCENTED bleach to clean/sanitize food contact surfaces.
|
08/19/2011 | Routine | |
all food temperatures observed are internal. No orders filled during evaluation.
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: Register course completion certificate with the Hampton Health Department by bringing it to the HHD at 1320 LaSalle with $10. Post the Hampton Certificate in public view. The office is closed from 12-12:30 daily.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Levered scoop stored in container of water.
Correction: Corrected. Advised to store scoop in water maintained at 135* or greater or on clean dry surface.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard box (tomato flat) used to store surplus items in the storeroom.
Correction: Use approved multi use containers that are non-absorbent and durable for storage.
- Non-Food Contact Surfaces
Observation: 1) The underside of the chargrill table and table legs are dusty.
2) Interior of both fryer cabinets are not clean (one is dusty, the other has grease accumulation).
Correction: Clean the listed surfaces.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: One of the women's restroom toilets is out of order.
Correction: Restore to working order.
- Indoor Areas - Surface Characteristics
Observation: Several ceiling tiles are not washable in the storeroom.
Correction: As they become damaged, replace the tiles with vinyl faced tiles.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb not shielded or shatterproof in the fryer freezer.
Correction: Properly shield or provide a shatterproof bulb in the freezer.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out in storeroom.
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) areas of the wall are pitted around the three-compartment sink
2) women's restroom vanity support is pitted
3) floor tiles around handicap women's toilet are loose/damaged
4) several ceiling tiles are moisture damaged in the storeroom
5) floor tile below display refrigerator next to service window is damaged/buckling/loose
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls around three compartment sink
2) ledge on wall behind cookline equipment
Correction: Clean.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employee purse/bag improperly stored on dry storage food rack.
Correction: Corrected. Store personal belongings in a designated area that is separate from food and food equipment.
|
04/14/2011 | Routine | |
All food temperatures observed are internal. 2011 permit to operate was delivered to Little Tin Soliders on 12/22 since bingo hall was not in operation and doors were locked. Please retrieve the permit and post it in public view at the bingo hall. Candidate for CFM has completed course and passed and is awaiting the certificate. Advised candidate once certificate is received, register it with the Hampton Health Dept ($10). Post the Hampton CFM certificate at the facility in public view.
- Equipment - Good Repair and Proper Adjustment
Observation: Laminate trim at coffee counter in kitchen is loose.
Correction: Secure trim.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table is heavily scratched and scored.
Correction: Plane/resurface or replace the cutting board to provide a smooth and easily cleanable surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior panel of ice machine not clean.
Correction: Corrected. Clean and sanitize as often as necessary.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) side of freezer next to fryer
2) interior fryer cabinetry
Correction: Clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Two toilets are out of order in the women's restroom.
Correction: Repair.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb not shielded or shatterproof in the fryer freezer.
Correction: Properly shield or provide a shatterproof bulb in the freezer.
- Lighting, Intensity
Observation: Light bulb burned out in storeroom.
Correction: Replace the light bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) REPEAT: Areas of the wall are pitted around the three-compartment sink
2) women's restroom vanity support is pitted
3) floor tiles around handicap women's toilet are loose
4) several ceiling tiles are moisture damaged in the storeroom
Correction: Maitain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall below three-compartment sink and drainboards
2) cove molding right of the storage rack
Correction: Clean.
|
01/07/2011 | Routine | |
All food temperatures observed are internal.
Advised that hands shall be washed prior to dispensing ice at the front counter--this includes before putting on gloves. Failure to do so may require operator to provide a gravity fed ice dispenser since there is no handsink at the front counter and the closest handsink is > 25 feet.
- Person in Charge (repeated violation)
Observation: The certified food manager is not at this location (registered and is employed at another food facility) during the facility operation.
Correction: Provide an additional CFM who is at this location and can train/educate staff in food safety as it pertains to their duties.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled container of BBQ--bbq prepared and packaged at permitted facility in hampton.
Correction: Label working containers with the common name of its contents. Ensure label is provided prior to purchase and label shall have the following information: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Cheese sauce was not reheated to 165F prior to hot holding.
Correction: Corrected. Cheese sauce reheated to at least 172*. When reheating potentially hazardous foods, reheat all parts of the food to at least 165* within 2 hours.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard box used to surplus cleaning implements (on shelf across three-compartment sink).
Correction: Replace the cardboard box with one that is washable.
- Food Contact Surfaces - Cleanability*
Observation: Metal ice scoop is cracked.
Correction: Replace the ice scoop since it is no longer smooth and easily cleanable.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelf below chargrill is damaged (see backside of shelf--trim is loose/damaged).
Correction: Repair the shelf.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) catch pan support at vent hood system
2) left side of fryer freezer
3) crock pot cart
4) fryer cabinetry
5) bottom shelf of equipment rack adjacent to the three-compartment sink
Correction: Clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Two toilets are out of order in the women's restroom.
Correction: Restore tot operation.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb not shielded or shatterproof in the homestyle fryer freezer.
.
Correction: Properly shield the bulb or provide a shatterproof light bulb.
- Light Bulbs Protective Shielding (repeated violation)
Observation: End caps missing on light tubes in kitchen.
Correction: Install end caps.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap not provided at handsink next to dessert refrigerator.
Correction: Corrected. Ensure handsinks are stocked with a supply of soap.
- Lighting, Intensity
Observation: 2 lights are burned out in the kitchen.
Correction: Replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Areas of the wall are pitted around the three-compartment sink.
2) Hole in wall left of toilet in women's handicap restroom
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below equipment rack
2) floor below ice machine (minimal)
3) wall around/below handsink next to dessert refrigerator
4) wall below three-compartment sink drain boards
5) wall behind cookline (minimal food/grease splash)
Correction: Clean.
|
10/08/2010 | Routine | |
All food temperatures observed are internal. Advised that hands shall be washed prior to dispensing ice at the front counter--this includes before putting on gloves. Failure to do so may require operator to provide a gravity fed ice dispenser since there is no handsink at the front counter and the closest handsink is > 25 feet.
- Person in Charge
Observation: The certified food manager is not at this location (registered and is employed at another food facility) during the facility operation.
Correction: Provide an additional CFM who is at this location and can train/educate staff in food safety as it pertains to their duties.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham and tomatoes on the top insert of the make table are cold holding at improper temperatures (46, 47*).
Correction: Cold hold potentially hazardous foods at or below 41*. Advised to discard remaining product (if any left) at 1:00 pm (end of service). This is using time as a control. When using this method, the time the food was removed from adequate refrigeration must be LABLED/TRACKED (e.g. timer set).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard boxes reused for storage (see racks in room with three compartment sink).
Correction: Provide washable durable containers for storage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Painted wood blocks supporting fryer are in poor repair/split.
Homestyle freezer door gasket torn.
Correction: Replace the blocks since they can provide a harborage area for pests (cracks).
Replace the gasket. Gasket on premises.
- Single-Service and Single-Use Articles, Use Limitation
Observation: BBQ buckets/soft sided buckets reused for storage.
Correction: Once the original contents have been emptied, discard the containers. Provide approved multi-use containers for storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Utensils in the utensil drawer in the kitchen are not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: One of the fryer cabinets are not clean.
Correction: Clean.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Hose bibb back flow preventer not installed on hose bibb connections on the faucets at the mop sink.
Correction: Install.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: One stall in women's restroom out of order.
Hot water turned off at one of the kitchen handsinks.
Correction: Repair.
Corrected. Ensure hot water operational and provided during operation.
- Light Bulbs Protective Shielding
Observation: End caps missing on light tubes in kitchen.
Correction: Install end caps.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb not shielded or shatterproof in the homestyle fryer freezer.
Correction: Properly shield the bulb or provide a shatterproof light bulb.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at one of the kitchen handsinks.
Correction: Corrected. Ensure all handsinks are stocked with a supply of soap.
- Hand Drying Provision
Observation: Paper towels not provided in the women's handicap restroom (dispenser empty).
Correction: Ensure paper towels provided at all handsinks.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1) floor below fryer is not clean.
2) lower wall below three-compartment sink not clean.
Correction: Clean.
|
07/15/2010 | Routine | |
Restaurant representatives - add corrected or new information about Mercury Entertainment Ctr, 227 E Mercury Blvd., Hampton, VA 23669 »